Turkey Cutlets With Gravy And Raw Stuffing Salad Recipes

TURKEY CUTLETS WITH CORN, SAGE AND PROSCIUTTO STUFFING

Steps:

• Heat a large skillet over medium high heat. Season turkey with poultry seasoning, salt and pepper. Add 1 1/2 turns of the pan of oil, 1 1 /2 tablespoons. Brown 6 cutlets 2 minutes on each side, remove to a plate and repeat with remaining pieces of turkey. Add butter to the pan. When it melts, whisk in flour and cook a minute. Whisk in stock or broth and bring up to a bubble. Reduce heat to simmer and slide turkey back into pan to finish cooking in gravy.
• To a second skillet over medium high heat, combine oil and butter. When butter melts into oil, add celery and onions and season with salt, pepper, poultry seasoning. Saute 5 minutes until just tender, add sage, parsley, prosciutto and stir to combine. Crumble muffins into the pan. Moisten stuffing with broth and heat through. Remove from heat. Cover with foil to keep warm.
• Use an ice cream scoop to mound stuffing on plates and top with 2 cutlets and a small ladle of gravy.

TURKEY CUTLETS WITH GRAVY AND RAW STUFFING SALAD

Steps:

• Season the turkey with salt and pepper and poultry seasoning. Set up a breading station of flour, then egg then bread crumbs. Bread cutlets and reserve them.
• Combine parsley, celery, scallions, apple, mushrooms and dress with salt, pepper, the juice of 2 lemons, 3 tablespoons olive oil. Butter toasted bread then chop into 1/4 inch dice. Toss bread and thyme into salad. Dampen the stuffing salad a bit with apple cider or juice and toss to combine.
• Melt 3 tablespoons of butter over medium heat in medium saucepan. Add flour and cook 1 minute then whisk in stock, season with salt and pepper and Worcestershire and thicken stock a few minutes over medium-low heat.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat, cook cutlets 10 minutes turning once. If the pan is too small to cook all 4, reserve 2 under foil and add another tablespoon olive oil and cook off remaining cutlets.
• Serve cutlets on raw stuffing salad and top with warm gravy.

TURKEY CUTLETS WITH CRANBERRY ORANGE STUFFING AND PAN GRAVY

Steps:

• Stuffing: Heat olive oil and butter in a medium skillet over moderate heat. When the butter melts, add the celery, onion, and bay leaf. Season with salt and pepper. Crumble the muffins into the pan and combine with the vegetables. Add thyme and chicken stock. Cook stuffing 5 minutes, stirring occasionally, then remove from heat and let stand in the warm pan.
• Turkey and Gravy: Preheat a large skillet over medium high heat and add the olive oil. Season turkey cutlets with salt, pepper and poultry seasoning. Saute 5 minutes on each side, then transfer cutlets to a warm plate and cover plate with aluminum foil. Return skillet to stove and reduce heat a bit. Add butter, then flour to the melted butter. Cook flour and butter a minute or two, stirring with a whisk. Whisk in chicken stock. Reduce the stock 2 or 3 minutes, to desired gravy consistency. Season with salt and pepper, to your taste.
• To serve, mound cranberry orange stuffing onto each dinner plate using an ice cream scoop. Rest sauteed turkey cutlets on top of the stuffing and cover the turkey with gravy. Garnish with chopped parsley.

THANKSGIVING STUFFING SALAD

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment.
• For the salad: Toss the baguette cubes with the oil on the prepared baking sheet and bake until nicely toasted and golden brown in spots,10 to 15 minutes. Set aside to cool slightly, about 10 minutes.
• Meanwhile, whisk together the vinegar and sugar in a small bowl to combine. Add the onion and toss until well coated. Set aside to pickle, tossing occasionally, about 20 minutes.
• Toss the arugula, celery, carrot, leek, sage and thyme in a large bowl. Drain the onions, reserving 1/4 cup of the pickling liquid. Add the onions to the bowl, along with the croutons.
• For the dressing: Combine the olive oil, lemon juice, garlic, reserved 1/4 cup pickling liquid, 2 teaspoons of the bouillon concentrate, 1 teaspoon black pepper and a good pinch of salt in a medium bowl. Whisk well. Taste for seasoning, adding up to 1 teaspoon more bouillon as needed. Pour the dressing over the salad and toss until everything is well coated. Sprinkle with Parmesan before serving.

TURKEY CUTLETS WITH PAN GRAVY

Steps:

• Mix poultry seasoning, seasoned salt and 1/8 teaspoon pepper; sprinkle over turkey. In a large skillet, heat oil over medium-high heat. Add cutlets in batches; cook until no longer pink, 2-3 minutes per side. Remove from pan; keep warm., In same pan, melt butter over medium heat; stir in flour until smooth. Gradually stir in broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Sprinkle with remaining pepper. Serve with turkey.